Your cart is empty!
View Cart Checkout
Cart subtotal: € 0,00

From the Farm to Your Table

From farm to table

Caviar making is an art

Caviar production is an art, filled with tradition and practices handed down from generation to generation. It is entirely crafted by hand, with a subtle touch that preserves egg firmness, texture and integrity.

SUMMARY

Caviar production is an art, filled with tradition and practices handed down from generation to generation. It is entirely crafted by hand, with a subtle touch that preserves egg firmness, texture and integrity.

The eggs extracted from the female sturgeon are carefully chilled, washed and sieved to ensure exceptional quality. Next, just the right amount of very fine salt is added to preserve and highlight the flavour of the caviar. Once the eggs and salt have been mixed, they are packed in tins where they will mature for three months at a low temperature to produce our exquisite Sterling Caviar. Information on each female is stored with the eggs obtained from that female throughout the caviar production process, enabling full individual traceability. Once the caviar has been obtained, it is rigorously selected and assigned to a commercial category according to its physical and organoleptic characteristics; or, if it fails to meet quality criteria, it is rejected. Finally, it is repacked in small vacuum tins to be marketed around the world.

Another important aspect is that in accordance with the caviar purity standard, in the USA, no preservatives other than salt are added. The use of these preservatives, mainly Borax, extends the shelf life of caviar but gives it a more stale flavour compared to our Sterling caviar, which has a fresher flavour.

You appear to be visiting from the United States. Select your shop:
SterlingCaviar.com (for orders with delivery in the USA)
SterlingCaviar.eu (for orders with delivery in the EU).